sugar "glue"

Every Christmas season we like to decorate with candy whether it's sugar cone trees, sugar cookies, gingerbread men or houses.  Then we have the tradition of eating the sugary decorations on New Year's Eve...the kids go wild as I watch with a big grin and camera in hand.  My oh my how my kids love candy!  For future reference, I thought I should jot down how to adhere sugar cones to the paper plates (it also works for gingerbread houses).

sugar "glue"
Simply pour any amount of sugar into a pot and cook over medium heat until the sugar melts completely.  Turn the stove off.  Dip the top of the sugar cone into the melted sugar then place on the paper plate.  It dries in minutes.  Once it's on, it's on!

What I have to say-  I used about 3/4 cup sugar to secure about 72 sugar cones this year and had leftover.  I also need to say that when you have used all the sugar glue, rinse it out of your pot right away or it will harden and you'll have to soak your pot overnight to get it out.  I have experience here. : )

braised pork, sweet potato and fennel stew

The last time I made a recipe from Real Simple magazine with fennel I was so impressed I thought I'd try another.  The flavor combinations in this stew are astounding.  My husband remarked, "This is the kind of meal I like.  Real food and fresh."  Since I bought sweet potatoes that ended up being white and not orange (whoops) I added some sliced carrots to the stew for color and I was glad I did.  Delicious.  I made some divine bread sticks to go with our meal.

braised pork, sweet potato and fennel stew (slightly adapted from Real Simple December 2013)
2 tablespoons olive oil
1  pound boneless pork shoulder or butt, cut into 1 1/2-inch pieces (I used 1 3/4 pounds)
1 tablespoon fennel seeds, crushed (I omitted)
1 (14.5 ounce) can sliced carrots
kosher salt and black pepper
2 cloves garlic, minced
6 cups low sodium chicken broth
6 fresh thyme sprigs, plus leaves for serving (I used 1 teaspoon dried thyme)
2 sweet potatoes, cut into 2-inch pieces (you're supposed to use the orange variety)
2 small fennel bulbs, quartered plus 2 tablespoons chopped fennel fronds, for serving
crusty bread or soft bread sticks, for serving

Heat the oil in a large pot or Dutch oven over medium-high heat.  Season the pork with fennel seeds and 1/4 teaspoons each salt and pepper.  Cook, turning occasionally, until golden brown on all sides, 8 to 10 minutes.  Add the garlic and cook until fragrant, 30 seconds.
Add the broth and thyme and bring to a boil.  Reduce to a simmer and cook, covered, until the pork can be pierced with a fork, 30 to 40 minutes.
Add the sweet potatoes, carrots and fennel bulbs.  Cook, covered, until the pork is tender and the vegetables are soft, 15 to 20 minutes more.  Remove the thyme sprigs.
Serve the stew with sprinkled thyme leaves and fennel fronds and with the bread on the side.

What I have to say- if you use a nonstick pot you do not need to use the 2 tablespoons olive oil if you make sure to stir occasionally so the pork doesn't stick to the pan.

Tip from Real Simple- Like most braised dishes, this one tastes even better the day after you make it.  If you have time make it ahead and reheat it over low heat.  The pork will get more tender each time you reheat the stew.

diego chicken

We enjoyed this HALL OF FAME entree last night.  Grilling in severe temperatures isn't ideal but SO worth it.  My husband and I agreed that it was the green chiles that made it hall of fame.  We'll be making this one again and again for sure.

diego chicken (found it in my SIL Heidi's ward cookbook then adapted it)
3 chicken breasts, fileted
2 teaspoons Pappy's garlic and herb seasoning
1 can whole roasted green chiles (my can contained 4)
your favorite salsa or picante sauce
grated cheese (I used Mexican blend)
1 avocado, thinly sliced
fat free sour cream
shredded lettuce, optional for serving

Place the chicken breasts on a preheated grill and sprinkle with Pappy's.  Preheat oven to 350 degrees.  When the chicken is done, place on a cookie sheet with sides and assemble in the following order:  chicken, sprinkle of grated cheese (this will secure the green chile), 1 slice green chile, 2 tablespoons picante sauce, sprinkle of cheese.  Put into the oven until the cheese melts.  Take out of the oven and add the avocado and sour cream.  Place on a bed of shredded lettuce and serve!

What I have to say- we served grilled chicken with melted cheese to our kiddos whom we knew may not enjoy all the good stuff!

nutella mousse

We had crepes with Nutella for breakfast on Sunday so I had Nutella on my mind.  Knowing I wanted to make some chocolate mousse I googled Nutella Mousse and found exactly what I wanted.  Only two ingredients.  It's as delicious as you think!

nutella mousse (the wicked noodle)
1 1/2 cups nutella
3 cups whipping cream

Place nutella in a very large mixing bowl and pour the whipping cream on top.  Use a hand mixer to whip until you get peaks.  Chill in the refrigerator for at least 4 hours.

What I have to say- I found when I whipped mine, the ingredients weren't cold enough to get peaks so I re-whipped it after it had chilled and right before I was ready to serve it.

chicken breast with tomatoes

This chicken recipe tasted just like chicken parmesan but the best chicken parmesan I've ever tasted.  My husband even remarked how fresh it tasted.  Restaurant quality for sure.  I think it had something to do with the quality of the fire roasted tomatoes and the homemade italian breadcrumbs I made then used.  Absolutely delicious.

chicken breast with tomatoes (adapted from my SIL Heidi's ward cookbook)
3 large chicken breasts, fileted
homemade italian breadcrumbs
1 (15 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
parmesan cheese for sprinkling

Heat a skillet with a little bit of olive oil.  Dip chicken breasts into homemade italian breadcrumbs and brown on both sides.  Puree tomatoes with tomato sauce then pour over the chicken.  Sprinkle with parmesan cheese.  Let simmer for 30 to 40 minutes.  Serve with pasta.

homemade italian breadcrumbs

I wanted to make "chicken with tomatoes" tonight but didn't have Italian breadcrumbs on hand.  I wanted to try this recipe so desperately that I decided not to wait but to make my own breadcrumbs.  I think it was the homemade breadcrumbs that turned tonight's dinner into a super huge success.  The recipe tasted like chicken parmesan but the best I've ever had.

homemade italian breadcrumbs (food.com)
enough bread to make 2 cups breadcrumbs (I used about 3 slices whole wheat bread)
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Put bread into a blender and process until you achieve breadcrumbs.  Add the rest of the ingredients and blend until combined.  Bake at 300 degrees on a cookie tray with a lip for 5 to 10 minutes.  Store in an airtight container.

cocktail cranberry meatballs

My kids LOVE these.  Enough said.

cocktail cranberry meatballs
2 packages frozen meatballs
2 jars chili sauce
1 (15 ounce) can jellied cranberry sauce
1 (15 ounce) can cranberry sauce with berries

In a slow cooker on high heat, stir the chili sauce with the jars of cranberry sauce.  Let cook until sauce is not lumpy except for the cranberries.  Add the meatballs and cook until meatballs are nice and hot. 

buttermilk ranch dressing

Anne made this homemade version of buttermilk ranch dressing and it was perfect.  She said she'd tried other recipes but was never pleased with them but was content with this one.  It went splendidly with the Honey Baked ham she brought to the Thanksgiving table (which she stood in line for over an hour for...it was worth it).

buttermilk ranch dressing (Our Best Bites)
1 cup mayo (no substitutes)
2/3 cup buttermilk
1/4 teaspoon white vinegar
1 teaspoon parsley
1/8 teaspoon dill
1/4 teaspoon garlic powder
1 1/4 teaspoons dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard

Whisk mayo and buttermilk until the texture is lump free.  Whisk in remaining ingredients.  Refrigerate for at least 4 hours before serving.

slow cooker garlic lime chicken

Attention busy people: You need to know about this recipe.  It's SOOO good.  We came home late last night from a week-long Southern CA vacation and I knew I couldn't get to the store until tomorrow.  I threw 7 ingredients that we had on hand into the slow cooker this morning (including frozen chicken breasts!) and when we came home from church we were wowed.  After trying the chicken my son asked for more "fancy chicken". 

slow cooker garlic lime chicken (my sister-in-law Heidi's cookbook)
4-6 boneless skinless chicken breasts (I used frozen)
1/2 cup soy sauce
1/3 cup lime juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon ground pepper

Place chicken in slow cooker.  Combine remaining ingredients and pour over chicken.  Cover.  Cook on high for 4-6 hours or on low 6-8 hours.  Serve with rice and fresh fruits and vegetables.

What I have to say- a family favorite!

nicole's french bread

I met a few friends for breakfast one morning (our husbands work together) and Nicole brought us each a loaf of this amazing French bread.  It was so soft and delicious.  Would you believe that three out of the four of us lived in the same town across the country not many years ago?  It's the smallest world ever!

nicole's french bread (my friend Nicole W.)
2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
6 cups flour
2 tablespoons yeast


Pour all ingredients except half of the flour (3 cups) into the bowl of a standing mixer.  Beat vigorously 2 to 3 minutes using the wisk attachment.  Stir in remaining flour except 1/4 cup.  Let rest in warm place for 10 minutes.  Gently fold down dough using a spoon.  Repeat until you have folded down the dough 5 times.  After the final 10 minutes roll out onto lightly floured surface, using the remaining 1/4 cup flour.  Lightly handle into long roll.  Cut dough into four pieces.  Roll each piece into a small rectangle.  Roll each rectangle jelly roll style tapering the ends.  Brush tops with olive oil and sea salt.  Make 3 to 4 snips on the tops with kitchen shears.  Bake at 375 degrees for 20 to 25 minutes.

What Nicole has to say- you can bake them in French bread pans instead of on parchment paper like she did.

cranberry jelly

I love being an Activity Day leader and getting to do fun activities with the 8 to 12-year old girls at church.  We're going to make jelly at our next activity so I experimented with cranberry jelly since Thanksgiving is just around the corner.  My kids were my samplers and they gave it a two thumbs up.  We went through a whole lot of toast yesterday afternoon!

cranberry jelly (Kraft recipes) 
4 cups (1 quart) cranberry juice cocktail
1 box pectin
1/2 teaspoon butter
4 1/2 cups sugar

Prepare jars and keep warm until ready to use.
Measure juice into a 6- or 8-quart saucepot.  Stir in pectin.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  Stir in sugar.  Return to a full rolling boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8" of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Process 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.

party idea: fancy nancy

It was time for a Fancy Nancy party!  Five very fancy young ladies attended the party.  We enjoyed hors d'ouvres (raspberry lemonade, cucumber sandwiches, cheese & crackers, embellished celery sticks, fruit kabobs and poppy seed muffins), read Fancy Nancy stories, took a trip to the King's Crown for parfaits and played the game "Packing for Paris".  The girls left with party bags and the decorations- roses and balloons which made for a cost effective and quick clean-up!  You've got to try the raspberry lemonade, my new favorite party drink.

chicken skillet with mexican green rice

Score!  A dinner that all four kids will gladly eat.  It is super flavorful and delicious.  We even topped it with some sour cream- tasty, tasty.  I should have made more!

chicken skillet with mexican green rice (adapted from Mel's Kitchen Cafe) 
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 (4 ounce) can green chiles
3 garlic cloves, minced
1 teaspoon ground cumin
20 ounes green enchilada sauce (my favorite is Las Palmas, I get the 28 oz can, freeze the rest)
1 cup brown instant rice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves 

Season chicken with salt and pepper.  In a large skillet, heat the oil over medium heat until it is rippling and hot.  Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through.  Transfer the chicken to a plate and set aside.
In the hot skillet, add the onion, chiles and cook until the vegetables are softened.  Stir in the garlic and cumin and cook for 30 seconds.  Add the enchilada sauce and rice, stirring to combine.  Add the cilantro and spinach and stir to combine.  Add the chicken.  Cover the skillet and set the heat to low and cook for 15 to 20 minutes until the rice is tender.  Be sure to stir every 5 minutes to ensure the rice doesn't stick to the bottom of the pan.  Serve!

What I have to say- if you want to use white rice, the original recipe says to use 1 1/2 cups and also 1 1/2 cups water.

pumpkin chicken chili

Could there be a more perfect, seasonal chili for the month of November?  I thoroughly enjoyed this soup and it was a cinch to make.  I will be making this soup again for sure. Hall of fame.

slow cooker pumpkin chicken chili (adapted from Get Crocked)
1 can (14 ounces) petite diced tomatoes
14 ounces pumpkin puree
2 cups chicken broth
5 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin, ground
1 heaping teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 chipotle pepper in adobo sauce, seeds removed, minced (optional; I omitted)
2 chicken breasts (I used 2 huge frozen chicken breasts- Foster Farms from Costco)
28 ounces chickpeas, rinsed (I omitted)
1 cup frozen sweet corn
cilantro, fat free sour cream, shredded cheese, tortilla chips for garnishing

Add tomatoes, chicken broth and pumpkin to a 4 or 5 quart slow cooker.  Whisk pumpkin mixture until well combined.  Add garlic, chili powder, cumin, oregano, salt, pepper and chipotles, combine well.  Add chicken (mine was frozen!), chickpeas and corn.  Cover.  Cook for 6-8 hours on low if chicken is not frozen, on high if frozen.  Serve with cilantro, sour cream and other yummy toppings.

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yakisoba chicken

I so overate tonight.  It just tasted so good.  I ate my own portion, picked at my sons bowl while he slowly slurped noodles then shamefully had the few last bites of my daughter's.  I may have even had the last bite or two in the pan.  I highly recommend this recipe!

yakisoba chicken (adapted from food.com)
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 tablespoon Thai red curry paste
4 garlic cloves, minced
4 chicken breasts, boneless and skinless, cut into 1-inch pieces
1/4 cup soy sauce
3 green onions, sliced
1 zucchini, sliced
1/2 cup carrots, shredded
1/2 red bell pepper, cut into strips
1 pound yakisoba noodles, cooked (I found them in the refrigerated section of the store with the won ton wrappers and such)

Heat a large wok over medium heat.  Add sesame oil, canola oil and Thai red curry paste and saute for one minute.  Add garlic and saute an additional minute.  Add chicken and soy sauce and saute until chicken is no longer pink.  Remove mixture from pan and set aside to keep warm.  In the emptied pan, combine the vegetables.  Stir fry until veggies are tender crisp.  Add the chicken and cooked noodles and mix it up.  Heat through.

What I have to say- this recipe was on the dry side which I loved.  If you want more sauce add another tablespoon of Thai red curry paste mixed with 1/4 cup soy sauce.

healthy spring rolls with vietnamese chicken

Hall of Fame!  THIS is what we're having for dinner tonight and I am so excited.  Our family spent a few nights at the coast a few weeks ago and I ordered shrimp rolls. They were so delicious I have been wanting more ever since (a sure sign of a great meal).  I have to say these are just as good if not better!  For starters, the Vietnamese chicken is outstanding by itself.  Wrap it up with some veggies and dip the entire thing in peanut sauce and you've got heaven on earth.  My husband said reminded him of something we'd get at Magenta, his favorite restaurant.  Success.

healthy spring rolls with vietnamese chicken (slightly adapted from Half Baked Harvest)
1 pound boneless, skinless chicken breast
4 tablespoon soy sauce
2 teaspoons brown sugar (I used 1 tablespoon Splenda)
2 teaspoons sesame oil
3 tablespoons fresh lime juice
1 teaspoon curry powder
1/2 teaspoon ginger powder
2 cloves garlic, minced

filling
1 1/2 cups cooked whole wheat vermicelli noodles
julienne cut carrots, a handful or two
1 red bell pepper, sliced into small sticks
spinach leaves
fresh basil leaves
12 or so rice paper wrappers

In a medium size bowl, combine the soy sauce, brown sugar, sesame oil, lime juice, curry, ginger and garlic.  Add the chicken.  Grill chicken. (Original recipe says you can brown the chicken on the stove top.)  Allow to cool then slice into strips.
Create an assembly line of filling ingredients.  Fill a shallow dish with war water.  Add a rice paper sheet, one at a time for 5 to 10 seconds.  Remove and place on a flat surface.  Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, spinach, noodles, chicken, carrots and red pepper.  Fold both ends to the center and roll the sheet as tightly as you can without ripping.  Continue with remaining sheets of rice wrappers and filling.  Serve with a peanut sauce.  You can make your own however I used store bought.  It was delicious!!

party idea- cars 2

We had a family party and invited a best friend to keep it simple- it turned out GREAT!  I highly recommend simple.  : )

layered dirt dessert

My future race car driver requested this dessert.  I decided to replace my old dirt dessert recipe with this one because it was a hit, especially with the kids.  This recipe makes A LOT so be sure you have a lot of friends with sweet tooths (or should I say sweet teeth?) ready with spoons or forks...or you'll be eating this for days.  On your mark, get set, GO!

layered dirt dessert (adapted from Brown Eyed Baker)
1 package (about 15 ounces Oreo Cookies)
2 (3.9 ounces) packages instant chocolate pudding
4 cups milk
8 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup powdered sugar
8 ounces Cool Whip
1 small (20 ounce) chocolate cake ( I used a double chocolate cake with chocolate chips)
cars or gummy worms

Crush the Oreos into fine crumbs using a food processor or place the cookies in a resealable plastic bag and crush with a rolling pin; set aside.
In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes.  Let sit for 5 minutes.
Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy; about 3 minutes.  Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.
Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.
Cube the chocolate cake and add to the cream cheese/pudding mixture.
Assemble the dessert by layering the layers of crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos.
Refrigerate for at least 4 hours or overnight before serving.  Decorate the top with cars or gummy worms.

candy corn popcorn balls

My kids went to their friends' house for lunch bunch and were introduced to these little goodies that my friend Julie made.  My kids LOVED these.  I had to take a little nibble and was delighted that they were made with marshmallow (I cannot eat a plain uncooked marshmallow but there's something about melted or burnt marshmallow-they're delicious!).  I need to make these for my activity day girls.

candy corn popcorn balls (Julie B.)
2 bags light microwave popcorn or 1 batch air popped
1 bag mini marshmallows
4 tablespoons butter
1 teaspoon vanilla
candy corns

Pop corn.  Melt butter in microwave.  Add bag of marshmallows and heat until you can stir it all together easily.  Add vanilla.   Pour over popcorn and stir.  Add candy corn.  Put cold water on your hands and form balls.  Press hard or they'll fall apart.

savory tomato-braised tilapia

Wow- this was great.  It was savory and spicy- exactly what I look for in a favorite dish.  A little too spicy for my kids but perfect for me and my husband.

savory tomato-braised tilapia (Taste of Home, Sep/Oct 2013)
4 tilapia loins
1/4 teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1 small red onion, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained (I used mild)
3/4 cup chopped roasted red peppers, chopped
1/2 cup chicken broth
1/4 cup tomato pasate
1 teaspoon garlic powder
1 teaspoon dried oregano
hot cooked pasta, optional

Sprinkle fillets with seasoned salt; drizzle with lemon juice.  In a large skillet heat oil over medium high heat.  Add the onion; cook and stir until tender.  Add the next 6 ingredients; cook and stir for 2-3 minutes longer.
Place fillets over the tomato mixture; cook, covered 6-8 minutes or until the fish flakes easily with a fork.  If desired, serve with pasta.

leaping lizards...or grasshoppers!

Isn't this the cutest grasshopper you've ever seen?  My kids went to a spider themed birthday party last weekend and I regretted not taking my camera.  The spider cake was incredible.  With the spider cake came some flies and grasshoppers.  The day after the party the hostess came over and delivered two grasshoppers for my kids to enjoy which they certainly did.  That's what I call a Hostess with the Mostess.

edible grasshoppers (my friend Joyce made this guy with her boys)
Hostess Twinkie
Oreo cookie
vanilla wafer cookies
green Tootsie Rolls
green icing
candy eyes (I saw some this morning at Michaels)

back burner ratatouille

Hall of Fame!  This simple recipe blew me away.  What was crazy about this recipe is that my kids LOVED it and asked for seconds and thirds.  Maybe it's because they picked the eggplant, zucchini and basil that we used.  Whatever it was, we're keeping this recipe because it's super duper healthy and scrumptious.  Thanks, Angeli for recommending this recipe!

back burner ratatouille (my friend Angeli found it at allrecipes; I adapted it slightly)
28 ounces crushed tomatoes
2 yellow zucchini, scrubbed and cut into 1/2-inch cubes
2 small eggplants, scrubbed and cut into 1/2-inch cubes
1 onion, diced
1 teaspoon salt
15 fresh basil leaves
sprinkling of garlic powder
sprinkling of black pepper

Pour tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, eggplant and onion; stir once.  Sprinkle salt over vegetables.  Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in basil, garlic powder and pepper.
Cook covered over low heat for 2 hours.  Adjust seasonings and serve.

What I have to say- I may have spelled the name of this dish wrong.  That's okay.  It's charming.

smoky braised chicken and fennel

I went out on a limb when I tried this recipe (sort of).  I don't care for fennel seeds so I have never cooked fennel.  I really wasn't sure I would like this recipe at all except the photo in Real Simple magazine was to-die-for (see above) and Real Simple recipes have never ever failed me.  They're always exceptional so I went for it.  
This is what we're having for dinner tonight and it smells divine.  I'd show you what my smoky braised chicken looks like but it doesn't look as pretty as in the magazine.  Mine lacks the extra sauce but the flavor is nothing short of delicious and I can't wait for dinner tonight. 

smoky braised chicken and fennel (adapted from Real Simple, September 2013)
3 very large chicken breasts, cut in half (RS uses chicken thighs)
3 small fennel bulbs, cut into wedges plus 2 tablespoons fennel fronds
2 1/2 cups low-sodium chicken broth
1 cup long-grain brown rice (I used brown jasmine)
1 small onion, chopped
1 tablespoon smoked paprika
1 tablespoon fennel seeds, crushed
kosher salt and black pepper
salad, for serving

Brown the chicken in 2 tablespoons oil in a large skillet until golden, 3 to 4 minutes per side.  All to the slow cooker with the fennel bulbs, broth, rice, onion, paprika, fennel seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook and cover until the chicken and fennel are tender on low for 6 to 7 hours or on high for 4 to 5 hours.  Sprinkle with fennel fronds.  Serve with salad.

orange cream floats

 










Just so you know, my family loved these and will have them again tonight BUT ours did not look like the photo in Real Simple magazine.  The photo was incredible...of course it was.  I think they must've doubled or tripled their recipe to make them overflow in such a beautiful, delicious way.  You'll want to double or triple your recipe anyway because they're delicious.  They were our family night treat.

orange cream floats (Real Simple, July 2013)
2 pints vanilla ice cream
2 cups orange juice
2 cups club soda or sparkling water

Chill 8 glasses in the fridge for at least 30 minutes.
Scoop the ice cream and divide evenly among the chilled glasses.  Top with the orange juice and club soda.  Serve immediately.

What I have to say- each of our goblets got 2 scoops of vanilla bean ice cream, 1/4 cup oj and 1/4 cup club soda.  They were begging for more.

summer shower

My friend Becky is having her 3rd baby very soon and as you can see her shower was amazing!  I didn't have to do much- I made a quilt which was hung from the trees (it didn't even coordinate with the theme-oops!) and threw the cheese platter together.  Kara provided the gorgeous outdoor backdrop and lots of friends came together to make the shower happen.  Look at the fun cupcake stands, cupcakes and pinwheels Lydia made.  I sat next to her last night hoping her creative juices would somehow rub off on me.  See the beautiful fresh figs?  I'd never had a fig before so I took one home and tried it.  It was delicious!!  Summertime in Oregon is magnificent.
Credit:
Cupcakes, stands, caprese salad and pinwheels: Lydia
"Baby Shower Cookies" : Lindsey M.
Figs: Kara
Curry Chicken Salad (with coconut and all sorts of good stuff): Cherie

kate's awesome lemon cookies with white chocolate chips

My husband went to a barbeque with some friends from work and came home with this recipe which is very uncommon.  He said Kate's cookies were awesome.  Last night he let our kids help him make them and they turned out GREAT!  I saw how the kids plopped down the cookie dough and the cookies still baked up just right so I consider this a fool-proof, kid friendly recipe.  Thanks, Kate, for sharing your recipe!

kate's awesome lemon cookies with white chocolate chips
1 cup unsalted butter at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
3.4 ounce lemon pudding mix
2 large eggs
1 teaspoon lemon extract
1 teaspoon lemon juice
2 14/ cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate cips
sugar for dipping

Cream the butter and sugars together.  Add the pudding mix, eggs, lemon extract and lemon juice.  Mix together the flour, baking soda and salt and add and mix until dry ingredients are incorporated.  Add chocolate chips.  Place large spoonfuls on a prepared baking sheet.  Flatten with the bottom of a glass that has been dipped in sugar.  Bake at 350 degrees for 11 minutes.